Home

Ravioli del plin

17/11/2023

Ravioli del plin are a typical dish of the Piedmontese tradition, particularly widespread in the areas of Monferrato and Langhe. Their name “del plin” comes from the pinching action used to close them. Here is the recipe:

Ingredients

For the pasta:

  • 300 g of type 00 flour
  • 3 eggs

For the filling:

  • 200 g of ground pork meat
  • 200 g of ground veal
  • 50 g of raw ham
  • 50 g of mortadella
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • Nutmeg as needed
  • Salt and pepper as needed

For the sauce:

  • Butter
  • Sage
  • Grated Parmesan cheese

Preparation

  1. Pasta: Knead the flour with the eggs until a smooth and even dough is formed. Let the pasta rest, then roll it out into a thin sheet.

  2. Filling: Mix the ground meats with the finely chopped raw ham and mortadella. Add the Parmesan, eggs, a pinch of nutmeg, salt and pepper, and blend well.

  3. Forming the ravioli: Place small amounts of filling on the pasta sheet spaced apart. Fold the pasta over on itself and with your fingers make a pinch (the “plin”) to close and separate the ravioli.

  4. Cooking: Cook the ravioli in plenty of salted water until they float to the surface.

  5. Sauce: Melt the butter in a pan with the sage. Pour the drained ravioli into the melted butter and stir briefly. Serve the ravioli sprinkled with grated Parmesan cheese.

Curiosity

The term “plin” is Piedmontese and refers to the typical pinch used to close these ravioli, a symbol of skilled and careful handcrafting. It is a preparation that requires time and patience, but the result is a refined balance of flavors and textures that enchant the palate. Traditionally, ravioli del plin were served as a dish for Sunday lunch or during festive meals.

Enjoy your meal!